Emulsifiers & stabilizers for moulded ice cream

Palsgaard offers a wide range of integrated emulsifiers and stabilizers for use in moulded products such as:

• Family packs 
• Stick ice cream
• Cups and cones 
• Soft scoop ice cream

The higher drawing temperature applied when moulded ice cream is produced is compensated for by applying the right combination of emulsifiers and stabilizers, and therefore still ensuring creamy ice cream with good storage stability and slow melting.

Our wide range of integrated emulsifiers and stabilizers  for moulded ice cream are optimized to meet the requirements of: 

• Mouth feel
• Texture and body
• Meltdown properties
• Heat shock and storage stability 

Let us test your products in our pilot plants before going full scale

In addition to helping you find the exact emulsifier and stabilizer combination you need to produce moulded ice creams with the qualities your consumers desire, our experienced and 'heart working' application teams can also assist you. We are here to help you create new formulations, either on location at your own production facilities or in our well equipped pilot plants in Denmark, Singapore, China and Mexico.   

Discover and read through our top recipe suggestions for moulded ice creams

As a new feature, we have made a selection of our most used recipes for moulded ice cream available. These recipes are often used as starting points for cooperation with new customers, and are then adjusted to fit your local sensory preferences, raw materials and production facilities. 

Download our select recipe suggestions and the matching product profiles on this page.

For advice on how to adapt the recipes to fit your needs and order samples of our emulsifiers and stabilizers for moulded ice creams, please contact your local Palsgaard partner.

Save valuable time and optimize your
ice cream production with integrated emulsifiers and stabilizers

Palsgaard offers emulsifiers and stabilizers as unique integrated products. The suspension of stabilizers in the melted emulsifiers, followed by an advanced spray crystallization process, transforms the product into a uniform, free-flowing powder.

Compared to standard dry blends, our integrated products offer you:

• Correct proportionate dosage of emulsifiers and stabilizers
• Free-flowing, uniform powder
• Dust-free handling
• Dispersibility at low temperatures
• No pre-mixing with other dry ingredients required before addition to the ice-cream mix.